They're technically Tozzetti, and they're light, nutty, and the easiest, tasting thing you'll bake all year

Sometimes a recipe's ingredient list can be deceptively simple, but even the sparest fixings can result in some of the best desserts. Like, for example, these Tozzetti, biscotti-style Italian cookies (technically a nut-flavored sub-category of the more general biscotti family, but never mind that for now) from Central Italy. They may be super-easy to make, but even my harshest food critics--also known as my family--claimed that they were the best cookies I had ever baked. Mildly sweet, with a deep almond flavor that surprises you with every crunchy bite, they've got the perfect after-dinner taste. You can make them a week ahead of time, too, and still impress your guests with treats that taste like they came straight from your favorite Roman pasticceria.